This is a non toxic hard wearing product with a smooth easy clean finish suitable for all food preparation and manufacture areas.

Uses

For the inside of cowshed and food processing area walls and floors. Formulated to withstand the abuse of high pressure hot water and still retain its finish and original adhesion to the substrate.

Appearance

Full Gloss

Colour Range

99/100 BS5252

Durability

Excellent.

Heat Resistance

Up to 120ºC

Guarantee

10 Years

Coverage

Approximately 9 square metres per one litre (100 square feet per one litre

Surface Preparation

As with any product, proper preparation is essential;

It is IMPERATIVE all surfaces are CLEAN and DRY

Dirt and Grime: Wash and scrub with water and wash again. Leave to dry.

Oily substances: Use suitable solvent eg Dairycoat Thinners. Wash and scrub with water and wash again

If the surface is old and there is existing paint, we suggest that you water blast. If this product is to be painted on wood, we advise the use of an approved undercoat before application.

To test if the surface is dry, tape a square of polythene to surface, ensuring its secure all the way round (no air can enter) apply heat or leave overnight. When polythene is removed and the back is damp or substrate differs in colour to surrounding area, DO NOT proceed because moisture is present.

Application

Use broom or brush. DO NOT USE ROLLER.

Apply this product on a DECLINING temperature - between 20ºC down to 5ºC. This allows solvent to be sucked into the substrate. If applied in the heat of day small pin holing can form on surface as water vapor comes out of substrate.

Dry Time

Approx. half an hour between coats. Allow plenty of ventilation

Thinner

Dairycoat Thinners

Clean Up

Dairycoat Thinners

Container Sizes

1 Litre, 4 Litre, 10 Litre, 20 Litre

Coating Format

Brush in a thinned first coat, by 10% to 15% to ensure a good key for your successive
coats. A total of 3 coats is recommended

Risk Mitigation

Remove all food products from the immediate area of the coating application process and allow a stand
down time of 48 hours before recommencing food production. See associated MSDS3 for Health &
Safety advice